On the menu tonight – Homemade Chicken Soup with Matzo Balls!
Who doesn’t love a bowl of hot chicken soup? In this version, it takes some time because I made the stock from scratch and then the soup. It takes some time but in the end it is SO GOOD!
When it’s getting cold outside, fire up the stove and make a big batch of homemade chicken soup!
Homemade Chicken Soup with Matzo Balls
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Loading...Homemade Chicken Soup with Matzo Balls
Ingredients
- Chicken Stock:
- Bones from 1-2 chickens (when I get a rotisserie chicken, roast a chicken, I always save the bones in the freezer)
- 1-2 onions, quartered
- 1-2 carrots, quartered
- 2-3 Tbsp chicken powder / chicken bouillon
- 2-3 Tbsp dry dill
- 2-3 Tbsp parsley
- 2-3 garlic cloves, smashed
- 8-10 whole peppercorns
- Enough water to cover the bones
- Soup:
- 2 quarts of chicken stock
- 2-3 lb cooked shredded chicken (you could use chicken you used to make the stock, rotisserie, leftovers)
- 1 carrot, diced
- 1/2-1 small onion, finely diced
- 1-2 stalks celery, diced
- 4-6 sprigs dill, finely chopped
- 2-4 sprigs parsley, finely chopped
- Matzo Balls:
- 1 1/4 cup matzo meal
- 2 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp granulated garlic
- 5 large eggs, 2 whole, 3 separated
- 1/4 cup melted chicken schmaltz or vegetable oil
- 1/4 cup minced onion
- 1/2 tsp dill, dry or finely chopped fresh
Instructions
Chicken Stock:
Pre-heat the oven (YES, the oven) to 350 degrees
Add the chicken bones, onion, and carrot to a large sheet pan
Roast for an hour
Transfer the ingredients from the sheet pan to a large stock pot (I used a 12 quart pot) along with the rest of the ingredients
Bring to a boil, then reduce to a low simmer (lowest setting on your stove)
After about 30 minutes, skim any scum from the top with a spoon and repeat every 10-15 minutes for the first hour
In the second hour, check on the half hour for any add'l scum
Let it continue to simmer for at least 4 hrs, 6-8 hours is even better. (add some hot water if the bones aren't submerged)
Strain the stock to another pot, let cool, and put in the fridge overnight
Carefully scrape the schmaltz (chicken fat) from the top (consider saving this, it's a DELICIOUS fat to cook with)
Transfer to containers and put in the fridge or freezer. But for this recipe, put the pot back on the stove and bring to a simmer
Soup:
Bring the chicken stock to a simmer, add the vegetables, and herbs
Start making the matzo balls, see below
Simmer about 30 minutes
Add the matzo balls to the soup
Simmer an additional 25-30 minutes depending on the size of the matzo balls you made (make sure they are cooked through)
Add the shredded chicken and simmer another 3-5 minutes
Serve and enjoy!
Matzo Balls:
In a large bowl, combine the matzo meal, salt, baking powder, baking soda, and granulated garlic
In another bowl, whisk the 2 whole eggs and 3 egg yolks along with the chicken fat, onion, and dill
In yet another bowl, whisk the 3 egg whites with an electric mixer until you get stiff peaks
Stir the chicken fat mixture in with the dry ingredients, mix to combine
Gently fold in the egg whites thoroughly - no streaks
Cover the mixture with plastic wrap and refrigerate at least 20 minutes (you can make these ahead of time)
Prepare a baking sheet with non-stick cooking spray
Remove the matzo ball mix from the refrigerator
Using an small scooper, scoop out enough mixture for about a 1" ball (they puff up, so be careful how big you make them)
Repeat the scooping process until you have used all the mixture
